Talking About Food And Cooking

About Me

Talking About Food And Cooking

Hi everyone, my name is Molly. Welcome to my site. I am here to talk to you about food and cooking. As I started attending college, I realized I had very little knowledge about cooking. I always enjoyed my mom’s home-cooked meals and rarely ever cooked anything for myself. In college, I was on my own. I decided against eating ramen every day and picked up a cook book instead. I learned about making simple and complex dishes using a limited amount of space and equipment. I would like to explore this topic in more detail on this site. Thanks for coming by.


Latest Posts

Fast Track Your Morning Routine: Stop Spending Time In The Kitchen
10 October 2018

One of the most bothersome things in the morning i

Secrets To Having A Successful Restaurant Party
25 July 2016

If you feel that your home does not have enough sp

Three Must-Try Regional Pizzas Throughout the United States
18 July 2016

Pizza may have gotten its start in Italy, but

Why Dark Chocolate Is The Ideal Healthy Treat To Give Someone Special
28 June 2016

Are you trying to come up with a good treat to giv

Thinking About Changing Your Diet? Why You Should Take A Food Personality Quiz
12 June 2016

If you've decided to change your diet so that you


Three Must-Try Regional Pizzas Throughout the United States

Pizza may have gotten its start in Italy, but in the States, it took on a new life. Every region seems to have its own spin on pizza. Listed are just a few unique regional takes that you'll find throughout the country. Find your local pizzeria and take one of these delicious regional styles for a test drive!

St. Louis Style

St. Louis style–pizza is primarily known for two features. First and foremost is the presence of provel cheese. Provel is a processed cheese that is a combination of cheddar, Swiss, and provolone cheeses and has a definitive "chewy" texture. The second-most trait is the fact that St. Louis–style pizza uses an extra-thin crust. This crust is often referred to as being "cracker thin" due to the fact that it is as thin and as crispy as a cracker. Finally, one thing that is often passed over during St. Louis–style pizza discussions is the fact that the sauce has a definite sweetness to it.

Detroit Style

Detroit style is somewhat akin to a Sicilian style of pizza, but Detroit-style pizza also shares a few traits with its other Midwestern brethren, such as the Chicago deep-dish pizza. Detroit-style pizza is baked in a deep pan, and the sauce is added last, much like with Chicago-style pizza, but the Detroit style does not utilize Chicago's trademark layers. The key to a great Detroit-style pizza is the use of lard in the crust. This allows the crust a certain puffiness and flakiness that other styles lack and allows the crust itself to carmelize on the edges of the pan. This also gives the outermost layer of the crust a distinctive crunchiness.

New York Neapolitan

Although New York–style pizzas are often known for being quick and ready to go, there is a little more that goes into the construction of a New York Neapolitan. Much like the traditional New Yorker, these pies are thin and light on both cheese and sauce but are unique in that they are baked in a coal oven. The thin crust absorbs some of the soot and oil that has been used in pizzas before, giving the pizza a unique charcoal-like flavor. New York Neapolitan pizzas are also famous for their use of sugar and oil in the construct of the dough, which gives the crust a bit of extra sweetness and crispiness that you won't find in a regular New York slice.